Sauteed Figs with Prosciutto and Parmigiano

• 1 small chunk Parmigiano-Reggiano cheese
• 8 large fresh figs
• 8 thin slices prosciutto
• Extra-virgin olive oil for brushing
• 1 1/2 tablespoons aged sherry or balsamic vinegar

1. Use a vegetable peeler to shave the Parmigiano into shards.
2. Set aside.
3. Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well.
4. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
5. Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat.
6. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan.
7. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes.
8. Then flip the figs and repeat on the other side.
9. Transfer to a serving platter and cook the remaining figs in the same way.
10. Drizzle the vinegar over the figs and top with Parmigiano shavings.
11. Serve warm or at room temperature.

cheese, fresh figs, extravirgin olive oil for brushing, aged sherry

Taken from www.epicurious.com/recipes/food/views/sauteed-figs-with-prosciutto-and-parmigiano-388315 (may not work)